Blueberry Pancakes are
delicious, with their golden brown crusts, their light and spongy
texture, their rich and tangy flavor, made all the better by the
sweetness of the blueberries. more
Homemade granola is a
mixture of rolled oats, coconut, and almonds that are mixed with
melted butter and honey and then baked until golden brown. The
result is a wonderfully crisp textured cereal with just the right
amount of sweetness. more
For this delicious pastry you
take a thick slice of Brioche, soak it with a rum flavored syrup, spread
on a layer of almond cream, and sprinkle with shaved almonds. Bake until
brown and set. Then enjoy.
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When I think of comfort food
Cinnamon Toast always comes to mind. This is one of those childhood
foods that my mother always served us during the cold winter months.
Waffles are really easy to
make and use the same batter you use to make pancakes.
Hot cocoa is a deliciously warm and comforting drink that is
usually served with lots of little white marshmallows floating on top.
Unlike hot chocolate that combines milk with semisweet chocolate, hot
cocoa starts with good unsweetened cocoa powder.more
The porridge of my youth
started with 'rolled' oats which are oats that have been cleaned,
toasted, hulled, steamed and then flattened into flakes and, depending
on the thickness of the flakes, are labeled either 'old-fashioned' or
A Fruit Smoothie
blended drink with a
that is chock full of
nutrients. It is a combination of fresh or frozen fruit, yogurt (plain or flavored),
fruit juices, frozen ices and/or
crushed ice that makes for a delicious drink.
Granola Trifles is a
delicious combination of crunchy granola, yogurt, and fresh fruit.
You'll want to try these
soft and tender cake doughnuts, coated with a cinnamon sugar, that
are baked, not deep fried. more
A dense and moist yogurt cake
topped with lots and lots of buttery sweet cardamom flavored crumbs.
is defined as the first meal of the day and literally means, breaking
the fast of the night. It is interesting to note that the foods we
choose to eat for breakfast has changed over time. A
typical American breakfast in the
consisted of at least six courses; tea, toast, eggs, beef, ham,
fish, game, fruits, and breads. Today, this type of large breakfast would only
be eaten on special occasions, if at all.
But even in the 1800s, there was a group of
American food reformers who were already advocating that we eat less meat and more
grains. One such food reformer was John Henry Kellogg who
headed the Seventh Day Adventist "Sanatorium" in Michigan for people
with medical problems. One belief he had was that eating hard
dry foods would keep your teeth healthy and recommended eating
zwieback. Unfortunately, zwieback was very hard and brittle at
the time and when a patient broke a tooth eating one, Dr. Kellogg
decided to invent a new healthy dry cereal. The cereal he
produced was similar to a granola (now named Corn Flakes) and it
sold very well. So well, in fact, that others began producing
dry cereals. Little did Dr. Kellogg know that eating cereal
for breakfast would become the norm and that even today
Corn Flakes is
still the best selling cereal. Foods that are
convenient (cereals, toast, muffins, scones, and bagels) are definitely the trend as people's schedules do not
allow for a leisurely multi course breakfast. Weekends are when the so-called "big breakfast" or "English
breakfast" are served and where eggs can again take center stage as well as bacon,
sausages, tomatoes, toast, jams and preserves.
mainly North American term used to describe a light and moist baked
good that is "quick" to make. The dry ingredients and liquid
ingredients are mixed together separately, then combined and baked. Leavened using a chemical leavening agent (baking powder/soda not
yeast) that does not require fermentation and involves little or no
kneading. Quick breads are made either from a batter (muffins,
coffee cakes, pancakes, popovers, loaves or breads) or a dough
(scones and biscuits).
Muffins - comes
from the French word moufflet, meaning a soft bread. There are
two types of muffins: English and American.
English Muffins are made from a
yeast dough that is formed into rounds, cooked on a griddle,
toasted, split and buttered. They are relatively flat with a
golden-brown top and bottom and a light, spongy interior.
American Muffins are made with a
chemical leavening agent (baking powder or baking soda) and are a
cross between a cake and a bread. Dome-shaped, muffins can be
sweet or savory and often contain fruit, nuts, chocolate, bran,
cornmeal or oats. Once mixed, the batter is
poured or dropped into a special "muffin" tin or pan which contains anywhere
from 6 to 12 cup-shaped molds ranging in size from miniature to
are two ways to pronounce scone, either 'skon' or 'skoan'. A
Scottish quick bread originally made with oats and cooked on a
griddle. Scone recipes abound but are now generally made with
wheat flour and baked in an oven. Light to golden brown on the
outside and light and soft in the inside. Traditionally served
at tea with butter, jam and preserves, and clotted cream.
similar to scones but not as sweet. In Britain
"biscuit" refers to a flat cookie or cracker. In the United States "biscuit"
means a small quick bread. Biscuits are made with flour,
butter, baking powder, milk, eggs, and a small amount of granulated
white sugar. Biscuits should be light and flaky
with a golden crust. They are best served warm from the oven
Coffee cake or Coffeecake - a chemical- or yeast-leavened
sweet, rich, cake-like bread. Fruits, nuts, and chocolate can
be added and it is often frosted with a streusel mixture or
Pancakes - a
popular cake throughout the world that comes in many forms. Can be thin (crepe) to thick (American) and either sweet or savory. The batter is poured in rounds onto a hot griddle or frying pan and
cooked on both sides. Can be eaten flat or rolled with a
filling. Traditionally served on the day before Lent or
Passover (Shrove Tuesday).
similar to Yorkshire Pudding and can be sweet or savory. Has a
muffin-shape with a crisp brown outside and moist, almost hollow
inside. The thin batter contains no chemical leavener and as
the batter bakes it creates steam that leavens the bread. Baked in muffins tins or a 'popover' pan its name comes from the
fact that the batter "pops over" the sides of the pan as it bakes.
Breads or Loaves
- a thick batter that is a cross between a cake and a bread. Can be sweet or savory. Baked in a rectangular baking
pan available in many sizes and is fully baked when a toothpick
inserted in the center comes out clean. e.g. banana bread,
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